It begins with the soaking, washing, draining, and drying of wheat berries. They are then ground up in a blender till they reach a flour-like consistency. Placed in a mould with a little added water, a cloth is placed over top; vigorous stomping is then required to condense and compact the mixture, and to eliminate as much air as possible. This prevents the ‘bad’ bacteria from growing.

Once the wheat berry is formed into a condensed, desirable puck shape, it is wrapped in mulberry paper and put into a plastic bag. It is then placed in a box amidst foraged material and foliage. The nuruk remains in the box for several days in a humid environment. In order for nuruk to dry evenly, the puck is turned over each day. After seven days, the puck is removed from the box and placed in a mesh bag to dry. It requires warmth, some sun, and a little moisture. Mold inspection occurs daily. Undesirable mold (deep green, and deep black) is dry brushed from the nuruk, while desirable mold (white, yellow, red, and a little blue) are encouraged. Once the nuruk is dry, it is ground up and ready to be mixed with rice to be transformed into makgeolli.

The nuruk is mixed with rice at three different stages. Temperature, humidity and the wider environmental conditions are closely observed to ensure the stability of the environment.

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